Current Insights into Thermal and Non-Thermal Technologies Used to Mediate Milk and Dairy Products Processing

Milk is widely consumed due to its high nutritional value and ease of digestion. However, because it is highly perishable, it requires specific technologies to ensure its microbiological safety and preserve its characteristics. Thermal methods such as pasteurization and UHT are common, but the growing demand for more natural foods is driving interest in less invasive alternatives. This study reviews emerging technologies in milk processing, such as freeze-drying, ultrasound, supercritical carbon dioxide, ohmic heating, pulsed electric fields, high pressure, ozonation, cold plasma, and pulsed light. These methods show potential for eliminating microorganisms with reduced nutritional loss and environmental impact. Despite advances, challenges remain for their large-scale application, especially in process standardization and economic viability. This analysis contributes to expanding knowledge about these technologies, offering pathways for innovation, sustainability, and greater alignment with today’s consumer demands.